Step 1: Clean and chop squid

Pull the head/tentacles away from the body. Scoop any remaining guts out of the body, and remove the thin plasticy quill. Rinse the body inside and out, then slice into approximately 3/4-1 inch thick rings.

Squeeze behind the head to extrude the beak, and remove it from the center of the tentacles. Cut just below the eyes to free the tentacles, then add them to the bowl with the body rings.

Tentacles are the best part. No, really- they're fantastic.

Step 2: Season

Add salt and pepper to the squid, and stir to coat evenly. Don't over-season here, as it's easy to add more salt and pepper later in the salad prep process.

Step 3: Pan-fry

Coat a non-stick skillet with oil, heat it until the oil starts to shimmer, and toss in your squid pieces. Only cook a handful or so at a time, as you'll need to pay them close attention.

Flip and stir the squid around with a pair of heat-proof tongs, and remove the squid IMMEDIATELY when it turns opaque. This should take just about a minute.

Yank the squid out of the pan, and let them cool on a paper towel.

The saying goes that squid should be cooked for two minutes or two hours; intermediate cooking leaves it rubbery and gross. It's easy to do a quick-cook if you pay a bit of attention and cook the squid in batches.

Step 4: Chop fresh stuff

Peel and chop a blood orange and an avocado1.

Coarsely chop 3-4 shallots, or finely mince a quarter of a purple onion.

Coarsely chop a large handful of cilantro.

Combine all above ingredients in a large bowl.

1(Remember all of that about local and seasonal? These Bacon avocados came from a friend's tree, and the blood oranges came from Rudino's farm. It's awesome to know where your food comes from.)

I can't begin to tell you how good this looks! I learned to like squid as a kid in Hawaii (father was stationed at the naval airbase on Barbers Point) We lived a block from the beach and we often caught supper there. Thanks for sharing this with a great Instructable!